Description
This creamy salmon pasta features perfectly baked salmon fillets combined with linguine tossed in a luscious garlic cream sauce enriched with spinach and tangy capers. Ready in just 40 minutes, this elegant yet simple dish blends rich flavors and hearty textures for a satisfying meal perfect for weeknights or entertaining.
Ingredients
Salmon
- Nonstick cooking spray
- 2 salmon fillets (about 3/4 pound — 1 large fillet is also fine)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
Pasta & Sauce
- 12 ounces linguine
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- 1 1/4 cups heavy cream
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 1 teaspoon grated lemon zest
- 1 box baby spinach (5 ounces)
- 2 tablespoons capers
- Lemon wedges (for garnish, optional)
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 350°F. Spray a small rimmed baking pan with nonstick cooking spray. Place the salmon fillets skin-side down on the prepared pan and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Bake the salmon for 16–18 minutes or until it is almost opaque throughout and reaches an internal temperature of 145°F.
- Cook Linguine: While the salmon bakes, bring a large pot of water to a boil on the stove. Add a large pinch of salt to the boiling water and cook the linguine according to package instructions until al dente. Drain and set aside.
- Make Garlic Cream Sauce: In a large high-sided skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly to release its aroma. Pour in the heavy cream and low-sodium chicken broth, then add lemon zest, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium and simmer for 5–6 minutes, stirring frequently, until the sauce thickens to a thin creamy consistency. Lower heat to low.
- Add Spinach and Capers: To the skillet, add the baby spinach and capers. Toss and cook over low heat.
- Combine Pasta and Sauce: Add the drained linguine to the skillet on top of the spinach and gently toss for 1–2 minutes over low heat until the spinach is wilted and everything is well combined.
- Finish with Salmon: Remove the salmon from the oven. Using a spatula, carefully separate the salmon flesh from the skin and discard the skin. Break the salmon into large chunks and fold them gently into the pasta and sauce mixture.
- Serve: Plate the creamy salmon pasta and garnish with lemon wedges for squeezing on top if desired. Serve immediately for the best flavor and texture.
Notes
- Use fresh lemon zest for the brightest flavor release in the sauce.
- If you prefer a lighter sauce, substitute half the heavy cream with milk or use all chicken broth and reduce cooking time.
- Ensure not to overcook the salmon; it should flake easily but remain moist.
- Capers add a nice briny contrast, but they can be omitted or replaced with olives if preferred.
- Leftover salmon can be stored separately and added to pasta just before serving to avoid mushiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
